Eggplant rolls

Ingredients for 4 servings:

• 2 onions
• 100 ml olive oil
• 1 can of tomatoes, peeled, approx. 400 g
• 1 eggplant(s)
• 300g mozzarella
• 50 g Parmesan
• 50 ml cream
• salt and pepper
• Herbs of Provence

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

with mozzarella and tomatoes

For the tomato sauce, peel and finely dice the onions, then sauté in about 3 tablespoons of oil until translucent. Roughly chop the tomatoes and add them. Season with cream. Let everything simmer uncovered. Season with salt and pepper. Then pour the sauce into a baking dish. Wash the eggplants, remove the stems, and cut lengthwise into 0.5 cm wide slices. Fry the slices in plenty of oil on both sides until golden brown. Drain on kitchen paper, then season with salt, pepper, and Provençal herbs. Preheat the oven to 250°C (220°C fan-assisted oven). Cut the mozzarella into thin slices. Cover the eggplant slices with the mozzarella slices, roll them up, and secure with a wooden skewer. Place them next to each other in the baking dish and sprinkle with Parmesan cheese. Bake in the oven for about 15 minutes.